This apple fritter bread recipe is packed with tender layers of cinnamon, sugar, and warm spices that swirl together for a bakery-style loaf at home. The maple glaze ties everything together, making each slice just as irresistible as traditional apple fritters.
If you love the classic donut, try my Apple Fritters Recipe next.
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When I pull this loaf from the oven, the warm, sweet aroma instantly fills my kitchen and reminds me of a country apple fritter. I love how the chunks of juicy apples bake into the batter, giving each slice the perfect balance of fruit and spice.
This recipe feels like fall in every bite, whether I serve it as a cozy morning treat or a dessert after dinner. The tender loaf bakes up with layers of flavor that make it hard to resist cutting into right away. Pair with a cup of coffee and ooph, just heavenly.
Why This Apple Fritter Bread Recipe Works
- A Fun Apple Dessert – This recipe takes the nostalgic flavors of a country apple fritter and turns them into a loaf that’s easy to slice and share.
- Simple to Make – Despite its bakery-style look, the batter and layering process come together quickly with basic pantry ingredients.
- Stores Well – The bread keeps well for a few days at room temperature and can be frozen for longer storage, so you can enjoy it whenever the craving hits.
Tools You’ll Need
- Mixing bowls
- Whisk
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- 9×4-inch loaf pan
- Parchment paper
- Knife
- Cutting board
- Spoon
- Skewer or cake tester
- Cooling rack
Ingredients You Will Need for Apple Fritter Bread
Here is a breakdown of what you will need to make this quick bread recipe. For actual measurements, see the recipe card at the end of this post.
- Light brown sugar and granulated sugar — The mix of the two adds sweetness with depth, giving the bread its tender crumb and rich flavor.
- Ground cinnamon, nutmeg, and cardamom — Warm spices that layer into the loaf, adding complexity and that classic apple fritter taste.
- Honeycrisp apples — Their natural sweetness and slight tartness make them ideal for baking, with chunks that hold their texture in the bread.
- All-purpose flour, baking powder, and kosher salt (Diamond Crystal) — The foundation that gives the loaf structure, lift, and balance.
- Salted butter, sour cream, and whole milk (all at room temperature) — These create a rich, moist batter with just the right amount of tang from the sour cream.
- Vanilla extract (Nielsen-Massey) — A high-quality vanilla ties everything together with a smooth finish.
- Large eggs, room temperature — Essential for structure, moisture, and richness in the batter.
How To Make Apple Fritter Bread
Below is a summary of how to make this apple fritter loaf cake. For a complete and detailed list of steps, see the recipe card at the end of this post.
Prepare the Mixes
I start by stirring together the brown sugar and cinnamon, then set it aside. In another bowl, I mix the diced apples with brown sugar, cinnamon, nutmeg, and a pinch of cardamom until they’re coated and fragrant. I also whisk the sour cream, milk, and vanilla together so it’s ready to go.
Make the Batter
In a separate bowl, I whisk the flour, baking powder, spices, and salt. Using my stand mixer, I cream the butter and sugar until it’s light and fluffy, then beat in the eggs one at a time. I add half of the flour mixture and half of the sour cream mixture, mix on low, then repeat with the remaining halves until just combined.
Assemble and Bake Apple Fritter Bread
I spread half the batter into a greased 8½ x 4½-inch loaf pan, sprinkle on half the cinnamon sugar, and gently swirl with a spoon. Then I top it with ⅓ of the apple mixture and repeat the layers once more with the remaining batter, cinnamon sugar, and apples (yes, the remaining ⅔ of the apples will be on top along with the cinnamon sugar.) The bread bakes at 350°F for 60 to 80 minutes, and I check it starting at 60 minutes; it’s ready when a skewer comes out clean.
Tips and Tricks
- Use room temperature ingredients. Butter, eggs, sour cream, and milk incorporate more smoothly into the batter, giving you a tender loaf.
- Don’t overmix the batter. Mix just until combined after adding the dry and wet ingredients—this keeps the bread light instead of dense.
- Dice the apples evenly. Cutting the apples into uniform chunks helps them bake evenly.
- Check for doneness early. Start testing with a skewer at the 60-minute mark; every oven is different, and you don’t want to overbake.
- Let the loaf cool before slicing. The layers need time to set, so cool completely to rest before cutting in.
Apple Fritter Bread Recipe Variations
- Add a glaze. Personally, this bread does not need a glaze, but since it is a riff on apple fritter bread, drizzle a maple glaze over the cooled loaf for extra sweetness and a bakery-style finish.
- Swap the apples. If you prefer a little tartness, add grannysmith apples.
Storage
Once the loaf has cooled completely, I wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, I like to freeze individual slices wrapped in parchment and plastic, then place them in a freezer bag. When ready to enjoy, I simply warm a slice in the microwave or let it thaw at room temperature.
Frequently Asked Questions
Can you freeze apple fritter bread?
Yes, apple fritter bread freezes really well. Once it has cooled completely, wrap the loaf or individual slices tightly in plastic wrap and place them in a freezer-safe bag. It will keep for up to 2 months, and you can thaw at room temperature or warm slices in the microwave before serving.
Why do I need to check the bread so early?
Every oven bakes differently, and this loaf can brown quickly on top. Starting at the 50-minute mark helps prevent overbaking while still giving the center enough time to cook through.
Can I use a different type of apple?
Yes, but I recommend sticking with firm, juicy varieties like Honeycrisp, Fuji, or Pink Lady. Softer apples will break down too much and won’t give you those nice chunks in each slice.
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Apple Fritter Bread Recipe
Equipment
- Hand mixer or Stand Mixer
- Measuring cups and spoons
- 8½ x 4½-inch loaf pan
- Parchment Paper
- Knife
- Spoon
- Skewer or cake tester
Ingredients
Cinnamon Sugar
- ⅓ cup light brown sugar
- 1¾ teaspoons ground cinnamon
Apple Mixture
- 2 medium honeycrisp apples, 8oz in diced weight diced into ¼-½-inch pieces
- 1½ tablespoons light brown sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon fresh nutmeg, grated
- small pinch ground cardamom
Apple Bread
Dry & Wet Ingredients
- 1⅓ cup all-purpose flour, spooned
- ¼ teaspoon kosher salt, Diamond Crystal
- 2½ teaspoons baking powder
- 1 stick salted butter, room temperature
- ⅔ cup sugar
- 2 teaspoons vanilla extract, Mielson Massey
- 2 large eggs, room temperature
- ⅓ cup full-fat sour cream room temperature
- ⅓ cup whole milk room temperature
- ¼ +⅛ teaspoon cinnamon
- ¼ teaspoon nutmeg freshly grated
Maple Glaze
- ¾ cup powdered sugar, sifted
- 2½ tablespoons maple syrup, I use Grade A
- 1 tablespoon whole milk
- ⅛-¼ teaspoon maple extract
- ⅛ teaspoon kosher salt, Diamond Crystal
Instructions
- Preheat oven to 350°F.
Cinnamon Sugar
- Mix cinnamon sugar and set aside.
Apple Mixture
- Mix all apple mixture ingredients in a bowl and set aside.
Sour Cream and Milk
- Add sour cream, milk, and vanilla to a bowl and whisk to combine. Set aside
Dry Ingredients
- Add flour, baking powder, spices, and salt to a bowl and whisk to mix. Set aside.
Bread
- Cream butter and sugar until light and fluffy.
- Add one egg, beat on low until mix, then add the second egg and mix again until incorporated. Be sure to swipe the sides of the bowl down with a spatula to ensure it is fully incorporated.
- Add half of the sour cream mixture and half of the flour mixture. Beat on low until mixed then repeat. Do not over beat the mixture.
- Add ½ the batter to a prepared 8½ x 4½ loaf pan then smooth the top. Sprinkle ½ the cinnamon sugar mixture then swirl with a spoon to mix into the batter. Top with ⅓ of the apple mixture in an even layer then repeat the layers once more (yes, the remaining ⅔ of the apples will be on top along with the cinnamon sugar.)
- Bake for 60-80 minutes, checking every 10 minutes at the 60 minute mark. Heat varies depending on the oven, hence checking at 60 minutes.The loaf is cooked once a skewer tested in the center comes out clean.
- Leave bread in the loaf pan for 5 minutes then carefully transfer to wired rack and allow to cool completely. If making the glaze, prepare it while the bread cools. Once cooled, drizzle desired amount of maple syrup, slice, and enjoy.
Maple Glaze
- Add all maple syrup ingredients to a mixing bowl, whisk until one homogenous mixture. When ready to use, drizzle desired amount on apple fritter bread.
Tresa Mckinley says...
Looks so scrumptious. I can’t wait to try this.